In 19th-century Bavaria, the day revolved around a hot midday meal (Mittagessen) — soup followed by a single dish of meat, starch, and cabbage — framed by cold bread snacks (Brotzeit) in the morning and evening (Abendbrot). On Sundays and holidays, roast and Knödel were brought out; steamed sweet dumplings served as a full meal in modest households. Beer accompanied or nourished, even in the morning soup.

Caraway is the red thread spice of Bavarian cuisine: it perfumes roast, cabbage, and rye bread, and is said to aid digestion of the hearty dishes of a frugal academic household. A discreet but omnipresent signature on Ohm's table.